- Anonymous
– Choco sponge sheet – 140g Egg – 100g Sugar – 10g Starch syrup – 2g Vanilla extract – 85g Cake flour – 10g Cocoa powder – 25g Melted unsalted butter – 40g Milk – 240g Dark chocolate – 120g Whipping cream – 30g Unsalted butter – 150g Whipping cream – 100g Blueberry puree – Sugar syrup – Blueberry
1. Put the egg, sugar, and starch syrup in a pot of hot water and raise the temperature to 40 degrees while stirring. Add vanilla extract and whip with a hand mixer until rich ivory-colored foam. 2. Sift the soft flour and cocoa powder and mix, then add a little of the dough to the melted butter and milk (50-60 degrees) and mix. 3. Put the mixed dough into the main dough, mix it, pour it into a 15cm mold, beat the bottom to remove air bubbles, bake in an oven preheated to 180 degrees for 35 minutes, then cool, cut off the top and cut into 3 pieces.
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4. Melt the dark chocolate and whipped cream in the microwave for about 60 seconds, then add unsalted butter, mix, and cool at room temperature. 5. Whip the whipped cream to about 40%, then add blueberry puree and whip until horns form. 6. Put one sheet on the rotating plate, sprinkle with sugar syrup, and then put blueberry cream on top and another sheet. Repeat one more time. 7. Stir the cooled ganache well and spread it all over the cake. 8. Apply once more and use a spoon to shape the sides and top. 9. Garnish with the remaining ganache, blueberries, apple mint and flowers.
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